Add
white wine to skillet, scraping up all the browned bits that are at the
bottom of the pan (this is called “deglazing”). Bruise the fresh thyme
by twisting it between your fingers or hitting it with the dull side of a
knife in a few places. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove
chicken from pan. Add the cream and heat through. Add the asiago cheese
(if you like it strongly flavored, use ½ cup; not as strongly flavored,
use the ¼ cup–asiago is a powerful cheese and you can even use less for
just a whisper of flavor. I like it strong so I used ½ cup).

Cook,
stirring constantly over low heat until cheese melts. Continue cooking
until sauce is reduced by about ½. If you wish to skip the reduction
step, you may thicken the sauce slightly with about 1 tbs instant flour
or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will
taste better.

Make sure to wear protective gloves when cutting off the stems and slicing the hot peppers!

1. *Hint - Wear gloves during this step
to prevent your hands from burning the rest of the day. Remove stems
from all of the jalapenos and slice into 1/8 to 1/4 inch rounds. Set
aside.

2. In a large pot, bring the cider
vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a
boil. Reduce heat and simmer for 5 minutes.

3. Add the pepper slices and simmer for 5 minutes.

Add sliced jalapenos to the hot liquid and boil before adding to mason jars.

4. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.

5. Turn the heat and bring the syrup to a
full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeno
peppers in the jars but still leaving ¼ inch from the top. Make sure
there are no air pockets by sliding a plastic utensil down the inside of
the jars. Wipe the rims of the jars with a clean, damp cloth and place
lids on the jars.

Jars filled and ready to water bathed….Do not eat for 2 weeks for best flavor!

6. To complete the canning process place
the jars in a large pot of hot water, covered by 2 inches. Bring the
water to a full boil and boil for 10 minutes for half pints and 15
minutes for pints. When the time is up transfer jars onto a thick towel
to let cool. Leave them undisturbed for 24 hours. Check to make sure
that all lids have sealed by pressing on the center of the lid. If the
lid moves, place the jar in the refrigerator. All sealed jars can be
stored in a cool dark place for up to a year.

Adding candied jalapenos to the canning pantry has been an unexpected but welcomed addition!

7. **Hardest part** – Wait 2 weeks before you eat them — the flavors need time to meld. I know, but they are worth the wait!!!

Ideas for use: Once you start eating
these, you’ll find all sorts of places to sneak in this sweet, spicy,
and tangy treat—sandwiches, potato salad, grilled meat, and pasta, and
my favorite – as a topping to crackers and cheese, just to name a few.

1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot

2. Cut the sides of the apples away from
the core and grate the apple leaving the skins on. (I used my food
processor) Place in pot with the strawberries.

3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.

Pour into hot mason jars to begin the canning process.

4. Pour the honey into the pot and stir.

5. Heat mixture on high until boiling
stirring occasionally. As soon as the mixture begins to boil, reduce
heat to medium low to simmer.

Water bath for 10 minutes, remove from heat and let cool overnight.

6. Simmer for approximately 15 minutes
until the strawberries become soft. Using a potato masher, mash the
strawberries so there are no recognizable sections. If you have
an immersion blender, you can use this instead.

7. Simmer for another 15-45 minutes,
stirring occasionally. The longer the mixture simmers, the thicker the
consistency. (Remember, this will not be as thick as the consistency
made with sugar and/or pectin).

8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.

Wednesday, December 18, 2013

I’m one of those people who have a closet with a corner dedicated to the gifts I buy throughout the year instead of making the sad trip to the mall at 9pm on Christmas Eve. This year, I decided to start getting ready for holiday eating and drinking in the summer as well. I’m talking about Rumtopf, or a Rum Pot.

Rumtopf is a fantastically delicious way to preserve fruits in alcohol. The idea is to start in early summer and add layers of seasonal fruit as they become available (and more booze) until fall. Then the batch is put away and forgotten about until the holidays when it becomes a fruity, boozy base for cocktails and desserts.

Although its fall now, it’s not too late to get your Rumtopf on. There are only a few rules to the Rumtopf.

Choosing your fruit: Choose firm fruit and create a blend. Ideally your blend would include stone fruit like peaches and apricots, berries such as blackberries, and tree fruits like pears. I was warned that apples and raspberries don’t fare well to the fermentation process so skip those.

Choose your booze: Classic Rumtopf would use rum but the process would work just as well with brandy or vodka. Again, think of what flavors you would like in your alcohol and what alcohol you would like in your fruit. The alcohol should be at least 80 proof if not higher.

Assemble: Using a clean glass jar (like a canning jar), add your fruit in layers throughout the season. Each time fruit is added, you need to add 50% as much sugar by pound. One pound of fruit means ½ pound of sugar is needed. Fill the jar with alcohol to cover all the fruit and use something to weight the fruit down if it starts to float. It’s very important the fruit is completely submerged.Store in a cool, dark place…. like a gift closet.

Let it sit: Around October, stop adding fruit and let it sit for at least 2 months. Add a cinnamon stick and star anise if you like. Then just in time for the holidays, crack it open and add a couple teaspoons to a glass of champagne. The fruit goes great on ice cream or in a tart.

Directions
Add mayonnaise to a medium bowl. Whisk in the milk and lemon juice. Stir in the
crushed garlic and finely chopped onion. Stir in the tarragon, dried dill, salt
and pepper. Taste. Add a little of whatever else you think it needs! Pour over
salad or fries.

Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).

When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka.

Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor.